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Ingredients
Scale
- 1 ½ lbs Skinless, boneless chicken breasts, cut into ½-inch cubes
- 1 tsp Poultry seasoning (or ¼ tsp each of thyme, marjoram, sage, and rosemary)
- Salt and pepper to taste
- 6 strips of bacon
- 2 (10.5 oz) cans condensed cream of chicken soup
- 2 cups Monterey-Jack cheese, shredded and divided
- 1 lb Spiral pasta
- Sliced green onions for garnish
Instructions
- Season chicken with salt, pepper, and poultry seasoning.
- Cook chicken in a skillet with bacon drippings until golden.
- Boil spiral pasta in salted water until al dente.
- Combine cooked pasta, chicken, reserved pasta water, cream of chicken soup, and 1 cup cheese.
- Transfer mixture to a baking dish and top with remaining cheese and crumbled bacon.
- Bake at 350°F for 20 minutes until cheese is bubbly and golden.
- Garnish with sliced green onions before serving.
Notes
Ensure chicken is fully cooked using a meat thermometer.
Reserve pasta water to enhance the sauce’s creaminess.
Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 540
- Sugar: 2
- Sodium: 880
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 30
- Cholesterol: 110